Send to Printer Visit Yahoo! Food
Print:
Back to Recipe

Peanut Noodles with Shredded Chicken and Vegetables

  • Prep Time: -
  • Cook Time: -
  • Serves: 6
EatingWell.com

Recipe Provided By: EatingWell.com

See more from
EatingWell.com on Yahoo! Food

Average (146 Ratings): 4 out of 5 stars

Write a Review
All 15 Reviews

Ingredients

  1. 1 pound boneless, skinless chicken breasts
  2. 1/2 cup smooth natural peanut butter
  3. 2 tablespoons reduced-sodium soy sauce
  4. 2 teaspoons minced garlic
  5. 1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
  6. 1 teaspoon minced fresh ginger
  7. 8 ounces whole-wheat spaghetti
  8. 1 (12 ounce) bag fresh vegetable medley, such as carrots, broccoli, snow peas

Nutrition Info

Per Serving

  • Calories: 348 kcal
  • |
  • Carbohydrates: 34 g
  • |
  • Dietary Fiber: 6 g
  • |
  • Fat: 13 g
  • |
  • Protein: 26 g
  • |
  • Sugars: 4 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Yield: 6 servings

3. Still Hungry?

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Notes:

Tip

Ingredient note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

Make Ahead Tip

To make ahead: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

More Recipes Like This

More From EatingWell.com

Rate This Recipe

Average (146 Ratings): 4 out of 5 stars

Technology in partnership withAllrecipes.com

Share with Others

15 reviews

Most Helpful Reviews

View all 15 Reviews | Write a Review

  • Fantastic!!! Will be adding it as a family favorite!

    DYLE - March 17, 2008 04:04:17 PM PST
    I used chucky peanut butter in this recipe so to have the little peanut pieces to add crunch, it turned out wonderful!

    Very easy recipe and the family loved it, will be making this a family favorite.

    Thanks!

    3 of 3 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Oh it

    cupid0208 - December 16, 2007 04:23:07 PM PST
    Liked the convenience and easiness of recipe! It tastes great also!

    3 of 3 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Very Good

    DooDoo - March 17, 2008 01:38:32 PM PST
    Now here is a good choice .... not too much fat, a decent amount of fiber and a tasty treat no less .... good going !!!!

    2 of 2 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Sounds good, here

    Ann - March 17, 2008 02:20:45 PM PST
    I make something very similar... my sauce is a little different though.

    I use a large tablespoon of peanut butter, a drop of sesame oil, crushed fresh garlic, minced fresh ginger, 1/2 tsp red pepper flakes (adjust to your taste), a dash of soy sauce, a little vinegar to thin it out (either white or rice wine). If the vinegar makes it too pungeant try adding a tiny bit of sugar, or use cider vinegar. Once I whisk all of these together I taste it and add more of whichever is needed. (I hate measuring) I usually eat this with noodles like in the recipe, or on a salad. It can also be used as a dipping sauce for grilled chicken or beef satay.

    2 of 3 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Meh

    Andrew - September 13, 2009 02:00:10 PM PST
    So i followed the directions exactly and the recipie came out a little on the bland side...also, the chicken took way longer to cook because mine was not pre-trimmed so i had to trim it.

    Here is how i changed the recipie to make it taste better.

    Instead of boiling the chicken, cube the breasts and fry them in 1 tbsp of oil. set aside before you do ANYTHING ELSE

    in the sauce i used 1.5 Tbsp of Hot garlic sauce

    1.5 Tbsp garlic

    5 tablespoons of soy sauce WITH THE SALT IN IT

    i would also consider an extra bag of veggies.

    after that it was an OK recipie as opposed to tasteless, but i still didnt care for it all that much. still eddible but not worth repeating

    - Shoe

    Was this review helpful to you? Yes - No Report Abuse

View all 15 Reviews | Write a Review